In a bowl add all these ingredients & mix well. Make round balls from this. Stuffing & shallow fry it till Golden colour. Serve it with tamarind chutney. Soak a Tamarind in Lukewarm water for about 30 mins. & then force through a strainer. Now in a same pan add this tamarind water when the boil comes add 200 gms sugar or Jaggerry & stir well for about 30 mins or till it become thick.

In a kadhai add Ghee, when it become hot add Gram Flour & keep stirring till it become red in colour. Let it be cool. Then add castor sugar & mix evenly. In that add green cardamom powder & Almonds & Cashewnuts finely chopped. Now shape it into small round balls & now garnish it with silver foil.

Boil milk in a handi & remove. Heat Ghee in a separate handi, add rice & stir until it begins to colour. Transfer the milk & bring to boil, stirring constantly reduce to low heat & simmer until the rice is cooked. Then add sugar & continue to cook until reduced to a custard constinency. Now add the remaining ingredients & serve for a minute, Remove to a silver bowl & serve hot.

For stuffing : Flatten the balls, place a portion of the filling in the middle, seal & make smooth balls. Cooking : Heat ghee in a Kadhai add the balls & deep fry over medium heat until golden brown. Remove & Immerse immediately in the syrup.

In large skillet heat 1 cup oil or ghee. Cut eggplants lengthwise in equal halves. Place all four halves of eggplants face down in hot oil. Adjust to low heat. Cook eggplant for about 10 minutes on each side or until very tender. It's ready when you can push a knifepoint through easily. Turn off flame and set aside.

In small skillet add last 1/2 cup of oil or ghee. When hot add Vi teaspoon black pepper. Quickly add chopped zucchini, add 1/2 teaspoon salt, and fry at high heat for 5 minutes, stirring frequently. Add breadcrumbs and lower heat. (Spiced breadcrumbs may be used, but then refrain from using salt.) Cook for 2 more minutes.

Return to skillet with cooked eggplants. Divide zucchini stuffing in four parts, put evenly on lop of eggplants, and cover with sauce and grated cheese. Cover and put on a low flame until cheese is melted. Garnish with parsley and oregano. Serve hot.

In large bowl add yeast to water and let sit for 30 seconds. Add melted butter, spices, buttermilk, salt, and sugar.

Gradually stir in flour and knead for 8 minutes. If too wet add a little more flour.
Grease large bowl with a little butter and add dough. Cover and let rise in warm kitchen area until doubled in bulk (approximately 45 minutes). Fold dough over, punch down, and knead I minute.

Preheat oven to 375°. Grease muffin pans.

Mike 36 small balls about 1-inch each. Fill greased muffin tins with 3 balls each. They will look like a cloverleaf. Cover and let rise for I hour.

In bowl combine whipping cream & sugar. Whip with mixer on on high speed until cream is stiff. Fold in lemon juice, yogurt, and lemon peel. Add coloring at this time if desired. Put in freezer. Stir every 45 minutes until frozen (about 5 hours)

Mix atta, potato and salt together add water and knead into a pliable dough. Cover and leave to rest, for atleast 30 minutes.

Breat dough into 8 pieces and shape each into round, smooth balls dusting with atta, if it sticks.

Roll into rounds of 1/4 cm thick. You will have to roll by patting with hand. If you want to roll with rolling pin, increase the proportion of potatoes.

Heat the tava, (to the point when a drop of water dropped over it, sizzles and then evaporates). Please one parantha on the tava, lower flame to medium and when edges start lifting slightly, make a trail of ghee along the outer edge of the paratha.

When the underside is crisp and darker, smear ghee on the uncokked surface, increase flame and turn the parantha upside-down. Cook on the other side too. It is ready to be served when dark and crisp on both sides.